Catering & Banquet Service, Cooking/Baking, Dining Room Guest Services, Food Safety & Sanitation, Operating Professional Equipment
Baker, Caterer, Chef, Dietician, Food Service Director, Prep Cook, Restaurant Manager/Owner, Short-Order Cook
LRCC: LCUL1460 Bakery Production*
LRCC: LHOS2160 Catering
LRCC: LCUL1510 Culinary Fundamentals*
LRCC: LCUL1520 Sanitation*
ProStart from National Restaurant Association, ServSafe from National Restaurant Association Education Foundation
in 2014/15 100% of students earned their ServSafe Certification.
Students enrolled in 31 dual enrollment college courses in 2014/15.
SUGGESTED PREREQUISITE COURSES: Algebra, Business Math
SUGGESTED SIMULTANEOUS COURSES: Chemistry, Technical Writing
CAREER HIGH VALUE SOFT SKILLS & ABILITIES: Proper Hygiene (defined by Board of Health), Professional Appearance, Physically Fit to Stand for Hours at a Time, Fine Motor Skills
Work side-by-side preparing dishes with professional chefs to produce the finest quality restaurant food.
Develop menus, produce savory meals and serve customers in our Crimson Cafe.
Expand your abilities using our professional equipment and cookware.
Experience: 7 years experience in the baking and pastry industry including high-end style bakeries, and chocolate shops.
Education/Credentials: Associate's degree in Baking and Pastry from The Culinary Institute of America. Certified in ServSafe.
Other Interests: Hiking, kayaking, camping, and spending time with family and friends.
Experience: 15 years in education at CRTC; active in Skills USA: National Education Team member and judge; prepared many students for state and national competitions 40 years in the hospitality industry, including restaurants of various styles and food service facilities
Education/Credentials: Received training at Culinary Institute of America, Johnson and Wales University, NE Culinary Institute: Teaching Certification; NRAEF-certified Servsafe Instructor
Other Interests: golf, cooking, skiing, beach time